First, Mapo tomato rice:

material

Eggplant, minced meat, onion, ginger, garlic, bean paste

working methods

1. Cut eggplant into appropriate size, and cut onion, ginger, garlic and red pepper into powder for later use.

2. Put the eggplant in the oil pan, fry it over high fire, and take it out and drain it for later use. Mix raw flour and water into raw flour water for later use.

3. After the pot is hot, add oil, saute shallots, ginger, garlic and minced peppers, and then add minced meat for daubing.

4. Add bean paste and stir fry. Add cooking wine, sugar and fried eggplant.

5. Add a proper amount of water and cook for 3 minutes. Add cornflour and water to thicken, and drop a little sesame oil.

Second, pickled mustard tuber beef tenderloin bibimbap:

material

A packet of mustard tuber, a piece of beef, tender shredded ginger and a green pepper, and seasonings: soy sauce, soy sauce, cooking wine, vegetable oil, corn starch and baking soda.

working methods

1. Wash mustard tuber and soak it in clear water for 20 minutes. (Otherwise it's too salty. Soak it when it's completely salty. )

Wash the beef first, and then cut it into pieces in turn. If you put it in the refrigerator for half an hour and then take it out, it will be easier to cut. )

3. Cut into filaments again.

4. Add soy sauce, soy sauce, cooking wine, vegetable oil and baking soda and marinate for 20 minutes. Finally, add 1 spoon corn starch and mix well.

5. Add shredded ginger to beef. When the oil is fried in the pot, the amount of oil is slightly more than usual: as long as the oil in the pot is heated for three minutes, add beef and stir-fry until it becomes discolored.

6. Add oil to the pot, add shredded green pepper and a little salt and stir fry slightly.

7. Add mustard tuber and stir fry slightly.

8. Finally, add the pre-fried beef, stir-fry evenly and serve.